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- 4 boneless chicken breasts - 1 cup fresh basil pesto - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 2 tablespoons olive oil - Salt and black pepper to taste - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning Gather these fresh ingredients to make your pesto chicken and veggies shine. The boneless chicken breasts serve as a lean protein base. The fresh basil pesto adds a burst of flavor that makes every bite enjoyable. I love using vibrant veggies like broccoli, cherry tomatoes, and bell peppers. They not only taste great but also make the dish colorful. The red onion adds a nice sweetness to balance the flavors. For seasoning, we keep it simple yet effective. Olive oil helps everything crisp up nicely in the oven. The garlic powder and Italian seasoning bring warmth and depth. Salt and pepper enhance all the natural flavors. With these ingredients, you're set to create a meal that’s both delicious and visually appealing! - Preheat the oven to 425°F (220°C). - In a small bowl, mix olive oil, garlic powder, Italian seasoning, salt, and pepper. This is your seasoning blend. - Take the chicken breasts and coat each piece with a generous layer of basil pesto. - In a separate bowl, add broccoli, cherry tomatoes, bell peppers, and red onion. Drizzle the seasoning blend over the veggies and toss them well to coat evenly. - On a large sheet pan, arrange the chicken and seasoned veggies. Make sure they are spread out. - Bake in the hot oven for 20-25 minutes. Check if the chicken reaches 165°F (74°C). The veggies should be tender and have a slight char. How to check chicken doneness To check if your chicken is cooked, use a meat thermometer. Insert it into the thickest part. The chicken should reach 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Perfecting vegetable tenderness To ensure your veggies are tender, cut them into similar sizes. This helps them cook evenly. Broccoli and bell peppers need about 20-25 minutes in the oven. You want them to be tender but not mushy. Keep an eye on them while baking. Presentation ideas for serving Serving directly from the sheet pan gives a cozy feel. For a fancier look, transfer the food to a large platter. Arrange the chicken and veggies neatly. This makes for a beautiful display. Garnishing for added flavor Garnish with fresh basil leaves for a burst of color. You can also sprinkle some Parmesan cheese for a savory touch. A drizzle of balsamic glaze adds a nice tang, too. Minimizing mess with sheet pan meals Using a sheet pan makes cleanup simple. Line your pan with parchment paper for easy removal. This way, you won’t need to scrub the pan afterward. Easy ways to clean up after cooking Soak your pan in warm, soapy water. This will loosen any stuck-on bits. Clean it with a sponge, and it will shine again. Don’t forget to wash the bowls and utensils you used. {{image_2}} You can swap the chicken for other proteins. Try turkey or tofu. Both work great. For veggies, consider zucchini or asparagus. They add nice flavors and textures. You can also use store-bought pesto for quick prep. Homemade pesto tastes fresh and bright. It’s easy to make with basil, garlic, and nuts. Want to spice things up? Add chili flakes or smoked paprika. Fresh herbs like thyme or parsley can bring a new twist. For a different sauce, try teriyaki or barbecue. These options can change the meal completely and keep it fun. Pair your dish with a side salad or quinoa. These sides add crunch and nutrition. If you need gluten-free options, serve with rice or corn tortillas. Adjust the meal for dietary needs to keep everyone happy. Store your pesto chicken and veggies in airtight containers. This keeps them fresh and tasty. It's best to refrigerate leftovers within two hours of cooking. Use glass or BPA-free plastic containers for safety. Make sure to allow food to cool before sealing. This helps prevent moisture buildup. To reheat, use the oven or microwave. The oven keeps the chicken juicy and the veggies tender. Preheat the oven to 350°F (175°C) and heat for about 15 minutes. If using the microwave, cover it with a damp paper towel. Heat on medium for 2-3 minutes, stirring halfway through. You can freeze leftovers for later meals. Place cooled chicken and veggies in freezer-safe bags. Squeeze out excess air before sealing. They will last about three months in the freezer. To defrost, move them to the fridge overnight. Reheat as mentioned above. This keeps your meal flavorful and satisfying. How long can leftover Pesto Chicken & Veggies be stored? You can store leftovers in the fridge for up to four days. Keep them in an airtight container to stay fresh. Can I use a different protein instead of chicken? Yes! You can use turkey, pork, or tofu. Just adjust the cooking time based on the protein you choose. What vegetables work best for this recipe? I love using broccoli, cherry tomatoes, and bell peppers. You can also try zucchini, carrots, or asparagus. How do I know when the chicken is fully cooked? Check the internal temperature with a meat thermometer. It should reach 165°F (74°C). The chicken should no longer be pink inside. Can I make this dish in advance? Yes! You can prep it a day ahead. Store the chicken and veggies separately until you bake them. What to serve with Pesto Chicken & Veggies? Pair it with rice, quinoa, or a green salad. You can also enjoy it in a wrap for a tasty lunch. Is this recipe suitable for meal prep? Absolutely! It’s quick to make and easy to store. Perfect for busy weeknights or lunches. How to make this recipe dairy-free? Use dairy-free pesto or make your own with nuts, basil, and olive oil. This keeps all the flavors without dairy. Pesto chicken with vegetables is a simple, tasty meal. We covered key ingredients, easy steps, and helpful tips. Remember to check for chicken doneness and adjust veggies for texture. You can swap ingredients based on your taste. This dish is great for leftovers, and storing them is easy. With the right skills, you can make this dish your own. Enjoy sharing your delicious pesto chicken and impressing family and friends!

Pesto Chicken & Veggies Sheet Pan

Elevate your weeknight dinners with this delicious Pesto Chicken & Veggies Sheet Pan recipe! In just 30 minutes, you can enjoy juicy chicken breasts marinated in fresh basil pesto, paired with vibrant seasonal veggies. This easy one-pan meal is perfect for busy nights and packed with flavor. Click through to discover the full recipe and enjoy a hassle-free, tasty dinner your family will love!
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Ingredients
  

4 boneless chicken breasts

1 cup fresh basil pesto

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

2 tablespoons olive oil

Salt and black pepper to taste

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix the olive oil, garlic powder, Italian seasoning, salt, and pepper to create a seasoning blend.

      Place the chicken breasts on a large sheet pan. Brush each piece with a generous amount of basil pesto until well coated.

        In a separate bowl, combine the broccoli, cherry tomatoes, bell peppers, and red onion. Drizzle with the seasoning blend and toss to coat evenly.

          Arrange the seasoned vegetables around the chicken on the sheet pan, ensuring everything is spread out and not overcrowded.

            Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. The vegetables should be tender and slightly charred.

              Once cooked, remove from the oven and let it rest for a few minutes before serving.

                Prep Time: 10 min | Total Time: 30-35 min | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic look or transfer to a large serving platter. Garnish with fresh basil leaves for a pop of color and extra flavor.